Blackberry Shortcake on Tangerine & Vanilla Bean Scones
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Blackberry Shortcake on Tangerine &Vanilla Bean Scones | Served with Cream Chantilly
Blackberry Shortcake on Tangerine & Vanilla Bean Scones
“It was a sultry summers day. Down by the railroad tracks where the air was thick with the scent of warm pine & wild berry. Sticky, purple fingers & the blackberry shortcake that followed.”
Juicy blackberries in Grand Marnier adore our finest Cream Scone featuring subtle tangerine & Vanilla Bean. An old fashioned dessert on a warm springs day. Simple yet decadent.
Blackberry Shortcake
for every 2 serving you will need the following
2 scones (click here for recipe or you may use purchased scones)
6 oz. fresh blackberries
1 tsp. Grand Marnier (or tangerine juice)
1 tsp. lemon zest
2 tsp. Turbinado sugar, finely ground
1 cup whipped cream
Toss berries with Grand Marnier, zest & sugar; crush three of the berries with the back of a spoon but leave the rest whole. Set aside but stir occasionally for 20 minutes to release natural juices from berries. Cut open a scone, place 1/4 whipped cream on bottom half, top with berries, place the top of scone over berries then finish with another dollop of whipped cream finish with a bit of lemon or tangerine zest.
